Understanding Yeast Types
Active Dry vs Instant
Active dry yeast needs proofing in warm water before use. Instant yeast has smaller granules and can be mixed directly with flour. Instant rises faster but both produce similar results.
Fresh Yeast Benefits
Fresh yeast (also called cake yeast) is perishable but offers slightly better flavor and faster activation. Many professional bakers prefer it for artisan breads.
Quick Conversion Chart
Frequently Asked Questions
Can I substitute instant yeast for active dry yeast?
Yes! Use about 25% less instant yeast than active dry. For 1 teaspoon active dry, use ¾ teaspoon instant. You can also skip the proofing step and add instant yeast directly to the flour.
How do I know if my yeast is still active?
Proof test it: dissolve yeast in ¼ cup warm water (105-110°F) with a pinch of sugar. Wait 10 minutes. If it becomes foamy and doubles in volume, it's active. If nothing happens, the yeast is dead and should be discarded.
What temperature water should I use for yeast?
For active dry yeast: 105-110°F (40-43°C) - warm to the touch but not hot. For instant yeast mixed with flour: up to 120°F. For fresh yeast: 95°F (35°C). Water above 130°F will kill the yeast.
Can I use sourdough starter instead of commercial yeast?
Yes, but with adjustments. Replace 1 packet of yeast with about ½ cup (120g) active sourdough starter. Reduce flour and water in the recipe by about 60g each to compensate. Expect longer rise times (2-4x longer).